Husqvarna QN 4040 Instruction Book page 32

MEAT, FISH & POULTRY
Holland
MINCE AND ONIONS
Total cooking time: approx. 20-23 minutes
Utensil: bowl with cover (2 l capacity)
Ingredients
500 g minced meat (half pork, half beef)
3 onions (150 g), finely chopped
1 egg
50 g white breadcrumbs
salt & pepper
350 ml meat stock
70 g tomato purée
2 potatoes (200 g), diced
2 carrots (200 g), diced
2 tbsps chopped parsley
Germany
SPICY TURKEY FRICASSEE
2 servings
Total cooking time: approx. 20-25 minutes
Utensil: flat, oval dish with a lid (about 26 cm long)
Ingredients
1 cup of long grain rice, parboiled (120 g)
1 pack saffron (containing the whole stigma)
1 tsp butter or margarine to grease the dish
1 onion (50 g), sliced
1 red pepper (100 g), cut into strips
1 small leek (100 g), cut into strips
300 g turkey breast, diced
pepper
paprika pepper
2 tbsps butter or margarine (20 g)
2 cups meat stock (300 ml)
Switzerland
ZÜRICH VEAL IN CREAM
Total cooking time: approx. 9-14 minutes
Utensil: dish with lid (2 l capacity)
Ingredients
600 g veal fillet
1 tbsp butter or margarine
1 onion (50 g), finely chopped
100 ml white wine
seasoned gravy browning, for approx.
I gravy
1 /
2
300 ml cream
1 tbsp parsley, chopped
1. Mix together the minced meat, the chopped
onion, the egg and the breadcrumbs to form a
dough, knead, and season with salt and pepper.
Place the meat dough into the bowl.
2. Mix the meat stock with the tomato purée.
3. Place the potatoes and carrots, with the liquid
over the minced meat, mix it up well, cover and
cook. Stir once halfway through.
20-23 min.
Stir the mince once again, and allow it to stand
for about 5 minutes. Sprinkle with parsley and
serve.
1. Mix the rice with the saffron stigma and place in
the greased dish. Mix in the onion slices, strips of
pepper and leek and the diced turkey breast and
season. Stack them on top of the rice. Dot with
butter.
2. Pour the stock over the dish, cover and cook.
1. 4-6 min.
2. 16-19 min.
Allow the turkey fricassee to stand for about 5
minutes after cooking.
1. Cut the fillet into finger-width strips.
2. Grease the dish all over with the butter. Put the
onion and the meat into the dish, cover and
cook. Stir once during cooking.
6-9 min.
3. Add the white wine, gravy browning and cream,
stir, cover and continue cooking. Stir occasionally.
3-5 min.
4. Test the veal, stir the mixture once more and allow
to stand for approx. 5 minutes. Serve garnished
with parsley.
30
900 W
900 W
270 W
900 W
900 W